Best 6 Finger Licking Good Spicy Shrimp Recipes

FINGER-LICKIN'-GOOD SHRIMP

Steps:

• Cut a small slit on the back of each shrimp, not cutting all the way through. In a large resealable plastic bag, combine the salad dressing and orange juice; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels., Drain and discard marinade. Place a piece of cheese in the slit of each shrimp. Wrap bacon around shrimp; secure ends with toothpicks. , Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat with a drip pan. , Place shrimp over drip pan and grill, covered, over indirect medium heat or broil 4 in. from the heat for 3 minutes on each side or until shrimp turn pink.

FINGER LICKING GOOD SPICY SHRIMP

Steps:

• 1. In large shallow glass baking dish, put shrimp in single layer. Cover with sliced lemons. In pan, heat remaining ingredients to boiling. Pour over shrimp and lemons, cover and marinate overnight in refrigerator
• 2. Bring shrimp to room temperature before cooking. Bake shrimp in preheated oven at 450 for 20 minutes

FINGER LICKING RIBS

Steps:

• Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.

FINGER LICKING GOOD SPICY SHRIMP

Steps:

• 1. In large shallow glass baking dish, put shrimp in single layer. Cover with sliced lemons. In pan, heat remaining ingredients to boiling. Pour over shrimp and lemons, cover and marinate overnight in refrigerator.
• 2. Bring shrimp to room temperature before cooking. Bake shrimp in preheated oven at 450 for 20 minutes. Serves 4 to 6 Source: Unknown

PORTUGUESE SPICY SHRIMP

Steps:

• In a large frying pan with oil, saute the onions and garlic for several minutes. Add all of the spices, parsley, chicken bouillon, tomato paste, pepper sauce, and half of the beer and let the sauce simmer for approximately 5 minutes.
• Once simmered, add the shrimp and remaining beer. Taste the sauce and adjust the seasonings to suite your taste. Once the sauce has been absorbed by the shrimp and the shrimp have turned pink, remove from the pan and serve.

FINGER LICKIN' GOOD SHRIMP

Steps:

• Cut a small slit on the back of each shrimp, not cutting all the way through.
• In a large resealable plastic bag, combine salad dressing and orange juice, add shrimp, seal bag, turn to coat and refrigerate 30 minutes.
• Meanwhile, cook bacon in a skillet but not until it is crisp.
• Drain bacon on paper towels.
• If grilling the shrimp, coat grill rack with cooking spray and prepare for indirect heat.
• Drain and discard marinade.
• Place a piece of cheese in the slit of each shrimp back and wrap with bacon, securing ends with a toothpick.
• Grill over indirect heat or broil 4 inches from heat for 3 minutes each side, or until the shrimp turns pink.